Ingredients
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 2 green bell peppers, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 6 cloves garlic, minced
- 3 tablespoons ground cumin
- 1 teaspoon chili powder
- 1 (28 ounce) can crushed tomatoes
- 10 green chile peppers, seeded and minced
- 8 cups vegetable broth
- 1 (15 ounce) can chickpeas, drained
- ½ cup quinoa
- salt and ground black pepper to taste
- 1 ½ cups frozen corn, thawed
- 1 avocado - peeled, pitted, and diced
Why You'll Want This Again
This soup is packed with nutrients and flavor. It’s a great way to enjoy a warm, comforting meal that is both filling and healthy. The combination of quinoa and vegetables makes it satisfying for any time of year.
Cooking Advice
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use vegetable broth instead of water for a richer flavor.
- Add fresh herbs like parsley or cilantro at the end for a burst of freshness.
- Use vegetable broth instead of water for a richer flavor.
- Add fresh herbs like parsley or cilantro at the end for a burst of freshness.
Directions
Warm some oil in a big pot over medium heat. Toss in the onions, bell peppers, carrot, celery, garlic, cumin, and chili powder, and cook everything until the veggies are nice and soft, which should take about 10 minutes. Next, add the crushed tomatoes and green chiles, then pour in the broth along with the chickpeas and quinoa. Season with salt and pepper to your liking. Bring the soup to a boil, then lower the heat and let it simmer gently for about half an hour. Finally, stir in the corn and cook just until it’s warmed through, around 5 minutes. Ladle the soup into bowls and top each serving with some creamy avocado. Enjoy!
Serving Ideas
Serve this soup with a slice of crusty bread or a simple green salad. A dollop of plain yogurt or a sprinkle of grated cheese can add extra creaminess and flavor.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened too much. This soup can also be frozen for up to 2 months.
Frequently Asked Questions
Can I use quinoa other than white quinoa in this soup?
Yes, red or black quinoa can be used, but they may alter the texture slightly.
How long should I cook the soup after adding the broth and quinoa?
Simmer the soup gently for about 30 minutes until the quinoa is cooked and the flavors meld.
Can I substitute canned chickpeas with dried ones?
Yes, but be sure to soak and cook dried chickpeas fully before adding them to the soup.
Is there a way to make this soup spicier or milder?
Adjust the amount of chili powder and green chiles to control the spice level.
Can I prepare this soup in advance and reheat it later?
Absolutely, it stores well in the fridge for up to 3 days and reheats nicely.
Can I omit the avocado topping?
Yes, avocado adds creaminess but is optional.
What can I use if I don’t have vegetable broth?
You can use water or any broth you prefer, but vegetable broth adds more flavor.
Is this soup suitable for a vegan diet?
Yes, all ingredients are plant-based and vegan-friendly.
